Testing Resistant Starch pt 4 - Rice Revisited - The Final Experiment on Blood Glucose

[@theowl3756]

The Persian method of cooking rice is also very helpful in reducing starch. 1) Wash the Rice several times in a large container/pot until the water is clear. 2) Drain the rice and place it in a pot uncovered, add plenty fresh water (as if it is a soup), and a teaspoon of salt, and bring it to boil. 3) After 3-5 minutes of boiling (when the rice grain easily breaks if you bite it), drain the rice in a sieve. 4) pour additional water on the rice in the sieve to remove more starch and the salt. 5) Place the drained rice in a pot and add 1/2 cup of water for every 1 cup of rice. 6) Cook it covered, on low/medium heat for about 30/40 minutes. 7) The rice grains will come out beautifully cooked without too much starch. Added Note: If you add some butter or fat to the rice after cooking, or eat any carb with some kind of fat or protein, the absorption rate of the carb is drastically reduced.

[@SeriousKeto]

Thanks for sharing

[@shanthanalur4714]

Appears pretty laborious, thanks for sharing

[@johntalley7326]

I am a 65 YO pre diabetic following a keto diet. A few years back I was working with a nutritionist and she had been to a seminar and learned about "resistant starches." For weeks she experimented with me trying to prove that resistant starches would not spike blood glucose. I ate all sorts of proposed foods and tested like crazy. After three weeks I pulled the plug. Not one time did my blood glucose not spike after consuming a resistant starch. Fats and oils did blunt the spike in some cases and speed the return to status quo in others; but there was a spike every time. Thanks for the video. The moral still is: starch is still starch not matter how old or how cold.

[@user-gh2lf1zw3r]

Did you lose weight?

[@Storm_Lily]

No matter how old or how cold, lol. I love that.

[@carenseabeneck3596]

Thank you. You saved me the trouble of further testing on my 69 YO self. I tried eating resistant starches for the past week and already feel a lot of sudden inflammation in my knees. Disappointing; I was looking forward to eating more grains again. At least t here are other ways to ingest prebiotics without the starch.

[@jaycarver4886]

@@Storm_Lily So do I. Made me chuckle!

[@rabbitgirlz4380]

I tried eating cooled rice and noticed the same result.

[@SeriousKeto]

Just to close the loop on a few things after this video: 1) Nothing else was different from my regular way of eating the rest of the week that I recorded this video. I was still doing intermittent fasting and eating keto. Despite this, I went up 2.2 lbs over the course of 4 days. My stomach looks noticeably bloated. I feel inflammation in left knee (my bad knee), especially when going up stairs. Fortunately, I don't feel as crummy as after the potato video. 2) Even after the massive glucose spike in the supposedly "resistant" starch rice, my ketones were back to .9 the next morning. 3) Some people though I said my ketones were 8.8, even though the meter said "0.8". I actually said, "A point eight".

[@CarbageMan]

Glad you got that original info from Sri Lanka. Sounds like they have done more research since I talked with the friendly grad student running that test (he was at Princeton, when I got ahold of him-and he actually left the lab to talk with me on the phone.) He told me he thought it was the MCTs, so I tried making it with MCT oil, but I decided it was still not worth my time, given availability of riced cauliflower. Don't remember my specific experience anymore, and can't explain their results, but we both came to the same conclusion: forget it.

[@CarbageMan]

Oh, BTW, there's still a chance I'll try resistant starch potato salad, though. I remember doing potato chips in the microwave and chilling them in the refrigerator yielding "interesting" results too.

[@GlaucusBlue]

It's only a small amount of carbs, I would have been shocked if you weren't back in ketosis the next day. As the days go on, you should have got better at handling carbs, being in constant ketosis turns on many glucose sparing pathways, which degrades over several days. Which is why you should always have several days of carb eating before doing a oral glucose test. So ideally each test should have been done like a week apart. Other thing I realise watching this, a cup of rice looks pointless to eat and probably why I'm so over weight. 4 servings before start to get excited. Said it before not surprised by result. Stuff I've read, yeah resistance starch is a thing, but it converts a tiny fraction of the carbs. It might have reduced the carb count by like half a gram. I still want a CGM, just all far to expensive, hoping someone realise a sensible one, or that these new watched based ones are reasonably accurate(no idea if they are or not, just guessing they aren't)

[@mathfaster]

Having been keto for 2 1/2 years it doesn't take a whole lot of carbs (even doing IF and exercising) to increase the water weight inherent due to eating carbs even while staying in ketosis.

[@nadogrl]

@@GlaucusBlue - Oh, you don’t know how delicious my butter tastes with some Basmati rice.😂 (Although it’s been several years since I’ve had it.)

[@Kor770]

Thank you for doing these detailed and thorough tests! Can't believe how many keto gurus and medical personnels are trouting this resistant start theory. Good to see someone putting it to the test!

[@LloydsofRochester]

Just a thought, my mother discovered that she inflammation reactions to vegetables in the nightshade family, and potatoes are one, as are peppers.

[@oddizzee]

Its well established now in many studies that cooled starchy foods (like pasta, rice or even potatoes) makes the starch more resistant to digestion.

[@bowserwins]

@@oddizzee I've seen this as well, so how do we explain the results of this test? He should have had a lower glucose response, but instead it was higher from the resistant starch.

[@oddizzee]

@@bowserwins i would put it down to his metabolism l. His digestive systems seems to be extra sensitive to any type of starch so he probably needs to consult a specialist dietician or consultant Doctor.

[@puertoricanlady2023]

I'm Latina, rice is something we have in our daily bases. But I remember my Grandmother making rice, she did washed it like more than 8 times, after that sit it in water for 1 hour and added pork fat to the water, sat, and the add the rice. She was healthy, she died at 97 years old. But she love to served the rice or potatoes with a lot of meat and Avocado.

[@Swearengen1980]

But she didn't likely grow up on tons of pesticides, lots of processed foods, and restaurant chains like mcdonalds that are a regular part of most American's lives.

[@davelawson2564]

it was pork fat that prevented sugar spike other things are not relevant

[@cynthialobo1500]

@@davelawson2564 And avocados helped in reducing the cholesterol.

[@soakedbearrd]

Latinos cook rice with butter or olive oil, and salt, unlike how the Chinese (or Asians in general) cook it which is usually plain. The oil slows the digestion and lessens the clumping. Latinos also tend to serve it with meat and beans, for more added fat, protein and fiber. Rice and beans together form all the essential amino acids, and is considered a full meal. Eating it with meat, beans or something like avocado (healthy plant fat) counter acts the insulin spike. The rice isn’t the issue, as long as it’s eaten with complimentary foods.

[@Swearengen1980]

@@soakedbearrd All of that to ignore that as a whole, Asians are in much better shape and live longer than Hispanics.

[@Baboo1020]

You’re a true guinea pig...what you do for science and keto is truly appreciated.

[@paulphillips3783]

Your sacrifices, Sir, are a public service and I can't thank you enough. Debunking 'dietary facts' that we've been force fed by corporate greed all our lives deserves way more reward than you are getting and the word needs to spread further and faster. The personal journey message you send out is what gives this channel its gravitas. As you eloquently demonstrate, thanks to tech improvements like CGM we can now learn our bodies, its needs/what to avoid on a much more intimate level. Channels like this have literally saved my live. Thank you.

[@SeriousKeto]

Thank you.

[@favorite3424]

That was really nice of u to do these tests, and on yourself no less.

[@JohnnyHughes1]

Steve, I've got to say.. Your. Channel has become one of my absolute favorites. Videos (research) like this is so important and I very much appreciate the effort you put into this.

[@paterlehnert3929]

What I have taken away from your resistant starch videos is this: If I am in a situation of having a starch then give it good fat but not to expect a miracle. I also do not need to know that eating cold starch for a possible lower glucose spike is a game changer. I have accepted and enjoy my keto lifestyle. This is my big takeaway: I do not need and have stopped trying to find keto substitutes to say to people , oh it tastes just like the real thing. My keto lifestyle is my real thing and I’m proud of it. Thank you for the videos!

[@paterlehnert3929]

PS Would like to hear more about continuous glucose monitor. You did a video but an update would be great like how does it feel on your arm for a continued period? How long do you wear one of them before changing it? How much does each individual pad cost? And questions like that. I should’ve asked these questions at your last live stream Q&A but I forgot. Thx again.

[@SeriousKeto]

I'll be doing a video in February on that, and comparing the performance/benefits/etc to the Keto Mojo.

[@martijobarrett4527]

@@SeriousKeto @Serious Keto Looking forward to it! That black patch looked flat. Hmm ... I have only seen the bumpy white ones. Gonna go look for that video Pater mentioned. THANKS, STEEEVE! 💃🏻💞

[@HepCatJack]

@@paterlehnert3929 one brand is called: FreeStyle Libre, you still need to take several measurements a day so that the hand-held device will collect the data, but you don't need to prick your fingers as you have a disk with a needle that's inside your arm.

[@shawnabeals9261]

For keto sushi, mix a bit of cream cheese into riced cauliflower.... This will give it the stickiness necessary to spread it. We always put cream cheese into regular sushi rolls with normal rice so for me I like it this way.

[@SeriousKeto]

Great tip!

[@martijobarrett4527]

YUM! THANKS!😀👍

[@wildflower1335]

💖What a great idea! Thank you for sharing!

[@debbiemas4395]

Thank you for this experiment. Being a Latina I was praying for this to work! I miss my rice but my health is more important.

[@spore73]

For real i was hopping

[@patricialloyd866]

me too🤞

[@christinehebiton4126]

@@debbiemas4395 try fermented rice, it's delicious and extremely good for your gut health but I only make a medium size jar full and use it up over a couple of days about every two weeks is enough to boost your biome and immune system. 👌🏼 I'm generally keto/Carni doing 18/6 intermittent fasting and I'm 77yrs old but if you still like some rice this is a good way of eating some, I think better than resistance rice. There are plenty of recipes for it on Google, Japanese have been eating this way for centuries 👍🏼

[@lifequotes2425]

I have impaired glucose and been watching a lot of yt videos that help me out with my journey in controlling my glucose and keep myself as healthy as possible. I am asian and I can confidently say that I've been eating loads of carbs when I was still inside of my mother's womb. What I am saying is, your channel is very helpful to those people like me. I learn a lot and sacrificing your own health for the benefit of others is a huge thing. So selfless! Thank you! Subscribed here from the Philippines.

[@cw1626]

Steve, this is a good video and helps to know we are on the right track. Thank you for taking the hits for the team! Sad that it brings joint pain back in your life. Glad you recovered quickly!

[@heritageofhastur]

Your findings on the w/fat versus w/o fat rice is exactly why diabetics are best off treating hypoglycemia (low blood sugar state) by eating carbs w/fat instead of just carbs. Adding fat (and even protein) will give you an extension to the glucose levels. BTW - I do appreciate you "taking one" for the team doing these experiments..

[@ingridferg9779]

Thanks for taking one for the team.

[@nicetna2010]

Your effort and diligence has removed the guesswork, leaving us with conclusive, definitive answers. I appreciate your experiments and use your info when considering food options. Thank you for your work.

[@SeriousKeto]

Thank you for the kind words.

[@Menditha]

Thanks Steve for taking one for the team! I'm finding some pretty similar results, myself. I love sushi, but I cannot delude myself...it still spikes my blood sugar and probably inflammation too...so when I enjoy it, it is a choice and I do it at my own cost. Food for thought for sure!

[@maliabecker5846]

Ummm, wow. To say I'm surprised is an understatement. I didn't think the resistant-starch test would be much better than the regular tests, but I never dreamed t would be so much worse. Thanks again for taking one for the team so we don't have to. ;)

[@pd8559]

Hats off to you sir, back many many years ago when "they" were telling everyone you could not eat eggs and that eggs were bad for you I did the same thing by asking my doctor for blood work then I ate eggs for breakfast, lunch and dinner for more than a week. I then asked my doctor for more blood work and I saw the truth in my body as to how it reacted to eggs. I then did a 7+ hour glucose tolerance test on Atkins when that was still relatively unknown in the United States. I ended up with so many needles in both arms I had black and blue bruises for days afterwards on both arms but I had seen the truth to how my body reacted on and off Atkins. No one could tell me the latest "they say you need to..." type of statements anymore because I knew "they" would never do themselves what I did and tell me.worh a straight face what they were about to tell me we all need to be doing. I saw them for what they were, marketing employees for some company wanting to introduce a new product or sell a new drug or service. It warms my hear to see someone this many years later with the same I am going to see what my body really does instead of listening to the "they" crowd of marketers. I do think the tools to do this have gotten much more convenient and easy today with modern sensors and smart phones.

[@dipanshrestha8918]

So, to cut the long story short, is it good if I have eggs in breakfast, lunch and dinner 3 times a day if I am a diabetic?

[@favorite3424]

@@dipanshrestha8918 Good question. He never gave the results.

[@dipanshrestha8918]

@@favorite3424 ya true. He didn't give the answer 😁

[@OK-yv6kg]

@@dipanshrestha8918 he might be one of the crowd of marketers? Or he is saying to everyone "try your self!". Eggs are good stuff anyway.!

[@dipanshrestha8918]

@@OK-yv6kg 👍 agreed

[@bn6244]

congrats for finishing the tests. it has been a long one. i will say i'm a bit surprised at your result but they are your results tracked as well as can be done. my own results show the resistant rice only going up 10-20 points before going back down and i have done half hour intervals to track baseline and curve over 2 hours. maybe this means that everyone can react differently to RS. thanks again for doing this. i was eagerly anticipating this final video. cheers! oh forgot to mention that although i got an excellent result i also noticed i still felt my body react to the RS even though the blood spike was minimal. it wasn't extreme but i just felt off and decided that cauliflower was still better for me. i'll have the occasional Sushi for a treat but pretty much done with the rice

[@tracyrussell4116]

You are right. If you’ve been on keto or diabetic diet, learn to live without rice thanks for your willingness to do such a thorough experiment.

[@Zen-yh8uh]

Thank you for doing these; you did clarify all the talk out there about freezing and toasting… I had not heard anything about rice- no need now! I’m glad you did the ketones as that shows another major effect!

[@SeriousKeto]

It seems that there is a group of people who are adamant that resistant starch is the real deal and there is a group equally adamant that it is BS. I went into these experiments with a healthy dose of skepticism, but no agenda. I'm glad you found it helpful and/or interesting. 🙂

[@SantaridesaKTM]

We appreciate your hard work in bringing these video's to life. Good Job.

[@billriley6649]

Wow, I really appreciate your research and the way you document your findings.

[@robinhaupt9119]

I am so grateful that you've done these tests. Thank you Steve. Very interesting results.

[@larkatmic]

You look younger and younger each time I tune in. Thanks for all your research, insight and knowledge on being keto.

[@janbeck7989]

I too had read the report on resistant starch from the same researchers. I thought it was interesting, but I had not heard much since and it had been several years. Sometimes people don't realize is "positive" results AND "negative" results all adds to our body of knowledge. Thank you for testing.

[@SeriousKeto]

It's funny because I regularly get articles in my Google news feed that reference the Sri Lanka article I link to. It seems to be a story that just won't die. 😄

[@janbeck7989]

Hopefully your experiment will help put another nail in that coffin! I'm not sure why, but it seems that the human body will do anything, make up anything, find any which way around...low carb living. After someone does it for a while, we become pretty happy. I'm not sure why the world doesn't understand that.

[@PinkieJoJo]

The one thing I realized by going grain free is I actually don’t even really like many grains unless you load it up with a ton of fat and flavor. So. I don’t miss it. If the family has pasta. I just put no sugar added pasta sauce on veggies instead. Perfectly happy and satisfied. It is the sauce and such that actually makes the meal for me. Some may say stay away from tomato sauce too but that is just crazy talk for a once a week family pasta meal.

[@dawnjohnson5937]

"crazy talk" 🤣🤣🤣🤣

[@susanmoore369]

Your experiments are so interesting for me. I really thank you for doing them for us. I would not want my ketones to go that low so bless your heart for doing that for me lol. I am really glad I found your channel because you are seriously so informative for us doing a keto lifestyle.

[@garrettmineo]

Thanks for taking one for the team, great job!

[@leahfolsom6755]

Oh wow that was surprising!! I agree that once you no longer have bread/rice/pasta as a staple you don’t really miss it after a while. I took a couple weeks off keto around the holidays because I’ve been struggling in general lately and wanted to give myself a break (and mostly I just wanted to eat all the sugar). My nephew wanted Olive Garden so we went and I didn’t realize until afterward that I’d ordered the chicken margherita, something I can still eat on keto. I didn’t really want the pasta when it was an option. I did eat so much sugar I made myself sick for weeks, though. But the bread/pasta/rice wasn’t something I indulged in often even when I gave myself that freedom. January I cut out all sweeteners all together since I am clearly and addict and sugar alcohols are gateway drugs that kept me hooked. It’s getting easier now that I am 27 days without. I don’t have as hard a time at night wanting a pint of Rebel, lol. Anyway, sorry for the rambling and thanks for the video! These are so interesting, and goes to show you that you can’t just trust all the information floating around out there, you really have to test it for yourself. Thanks!

[@scootermagee6680]

Steve…just finished watching Pt 1 - 4 and I really appreciate your dedication to this and sharing the results. I’m new to your channel so please keep up the videos. 👍👍👍

[@martinlouden9005]

Fantastic info. Thanks for taking one for the team! Would you consider showing us the results after eating cauliflower rice?

[@gyunghistrawn6061]

I just found your video tonight and I am very glad to find it. Thank you very much for your experiment!! But I am very sorry to hear about your inflammation and pain. I started keto diet two months ago and I love it. I used to eat lots of carbs like bread, sweet potatoes, rice, pasta and etc. I was always hungry and tired. I still miss eating sweet potatoes time to time. I was so happy to find out about resistant starch last week. I bought two large sweet potatoes, boiled them for one hour then kept them in the refrigerator over night. I warmed up a small piece of sweet potato with butter, cinnamon and coconut milk. I checked my blood sugar 30 min, one hour and two hours after eating. Unfortunately my blood sugar went up to over 120 after 30 min then went down to 100’s after 2-3 hours. I also had mild pain in my left knee that afternoon. I have moderate arthritis in my left knee and suffered from pain until I started Keto diet. No more pain until I ate sweet potato. So I had to stop eating sweet potato. I am very disappointed about resistant starch stuff!!

[@judysbakeryandtestkitchen1654]

Thank you very much, Steve! My doctor is trying to find some digestive symptoms and told me to change for gluten free for a while. He took away dairy, which is usually a large part of my low-carb diet. I may need to give up Erythritol and other sugar alcohols. Anyways, it’s good to see that if I eat rice, I should eat some fat with it. We tried rice about a week ago. It was our first time after two years of not eating it. We were amazed how good it tasted! But now we have gotten it out of our system I think Thank you very much for the experiment

[@vivienneplant6371]

So thanks for all your input and trials on our behalf .cheers

[@cassieoz1702]

Thank you for this whole series on resistant starchm Steve. It echoes my own experience. There are so many authorities and influencers out there that make strong 'resistant starch works' statements without ever having tried it themselves or even entertained the possibility of individual variation. My other pet peeve is the entrenched/rigid assertions around glycaemic index, which is a great concept but falls apart in reality, in the same way that resistant starch does.

[@Mollydogdesigns]

Thanks for “taking one for the team” I’m also happy with riced cauliflower, so no need to fix something that’s not broken 😄👍

[@debjordan4399]

We sure appreciate you dedication. It is a big help.

[@happyferret7450]

I found this series fascinating - and while I had suspected that any reduction was from the inclusion of fat - that last experiment hitting the worst was still shocking. Thanks for enduring this for us Steve!

[@talycaorsi7887]

Extremely useful! Thank you so much for taking the time to do the tests and sharing the results .

[@bettesmith1117]

Goodness, just listening to your description almost made my head spin! Did you feel the same way doing all of this. I do appreciate the #4 experiment but can't blame you for closing the book on it. Thanks!

[@Ohwhale79]

You can't Sprout white rice because it doesn't have a germ. That's what sprouts in a grain when you soak it. Very cool video though!!

[@cindykq8086]

Not sprouted but soaked.

[@katydidiy]

Thanks for making our choices easier. Having said that, I'm going to try Organic domestic brown basmati rice. Chilling then consuming 1/3 cup warmed only to room temp, with butter and at the end of the meal. As the fiber provides prebiotic benefits, it's worth a try. I won't have any problem rejecting the rice if my experiment isn't successful. I also don't miss pasta. It's potatoes that I miss the most. I had some success and failures trying the cook, chill and consume method and may try again at a later time. Fermenting potatoes seems intriguing and since I already make sauerkraut and dill pickles, fermentation is actually easy, fun and quite nutritious.

[@4BetterEd]

I do so appreciate your scientific research on these topics. They absolutely answer questions I hadn't realized I had. I've done keto for 4 months and lost 21 pounds, but I'm eating food donated by a French restaurant through the Great Plates program in S. California. Of the absolutely delicious dishes I receive, I save and eat those with protein and vegetables (skipping the carbs (which I pass on to a neighbor and her adult son). Occasionally I splurge on a particularly delicious-looking dish (like a Nutella crepe).

[@maggiemalone5957]

Thank you for taking one for the team! I'm really glad you did all that for me and I don't have to do it myself. I am interested in how the pasta does more than I was rice or potatoes.

[@ingridferg9779]

Me too.

[@Bonbon53539]

And I’m interested in oatmeal. There are recipes for overnight oatmeal where one doesn’t even cook the oats.

[@leeannn6299]

@@Bonbon53539 YES! I don't care about rice or potatoes or pasta but I would love a legit bowl of oatmeal now and again!

[@TheRealRealOK]

Oats really destroy the gut. That’s a bigger issue than an insulin spike.

[@adrienchandler4906]

@@TheRealRealOK How so?

[@robertphillips93]

Thanks a bunch for your yeoman's work in the keto field, Steve. (There was once a time when one had to cross a certain threshold before donating one's body to science!) FYI, I've been using another resistant starch -- potato starch -- as a thickener for pan gravy. Quicker and better than wheat flour, easier and less jellied results than arrowroot flour (just add from a fairly small-hole shaker and whisk thoroughly). About 1-2 tsps for a pot roast pan, and of course there's a fair amount of fat in there, most of which is absorbed -- but it's definitely not a roux-type sauce!

[@SeriousKeto]

I've been planning on doing a video on thickeners for a while, I'll have to play around with this. Thanks.

[@heathervice639]

Secretly glad this didn’t work out because knowing I could have resistant starch rice would definitely be a slippery slope for me since I love rice so much. Thank you for this experiment!!

[@Ningliu1974]

Thank you very much for your experiment! The "Resistant Starch" is merely another marketing item!!

[@SheriMorgan]

Just watched Dr.Gundry & Dave Aspery they say Purple Sweet potato is the best resistance starch... I found your channel through this series... they should watch your test so they can explain what’s going on... you’re a trooper💗💗

[@kathieburchett]

I tried purple potato for the health and nutrient benefits. It doesn't make me feel good. I noticed that it tasted too sugary.

[@lydiajohnson3592]

Thanks for doing the experiments so we can see the results.

[@guitars0206]

Hi Steve, thank you for doing all that testing. I was hoping it would work as I do enjoy rice. Look forward to the pasta experiment if you decide to move forward with it.

[@zZztripleZ-zZz]

Thank you Steve! Your videos are as educational as entertaining! Great job man!

[@dianedolansky3225]

Thanks for being our sacrificial lamb! 🐑 I won't be eating rice anytime soon if it causes that amount of inflammation for you. I'm very prone to it too, and being on keto has helped enormously.

[@Djynni]

I was glad to hear that you were curious about resistant starch - I felt bad that you might be putting yourself through this just for us! Luckily I don't really care about starch except missing kettle potato chips. I am fine eating italian food without pasta, indian food without rice or bread, steak without potatoes, etc.

[@SeriousKeto]

Yeah, this experiment was driven purely by curiosity rather than by desire.

[@juliezv]

Thank you for sharing your testing and responses. This kind of Information helps.

[@PastaFazool4266]

Thank you for doing these experiments and using yourself as a guinea pig. You've also conducted these experiments in a scientific way.

[@wardydoes]

I came to your video from a video where a doctor was touting the resistant starch angle. Thank you for such detailed test. Subbed!

[@kristenreed4586]

Thanks for taking one for the team😁

[@dat219]

My hair is now 17 minutes longer from listening to your fantastic video You did a great job because I have listened to other videos prominent doctors to talk about making the rice resistant by putting it in the refrigerator but it seems like the best way if you're going to eat rice is to add fat to it example the butter that you put on Thank you again

[@ferdltantmusic5761]

Sawdust should be a pretty resistant starch. Great Video, love your content!

[@SeriousKeto]

Definitely packed with fiber. 😄

[@robinq5511]

I want to thank you for doing these tests as I was tempted to try it myself, even though I suspected it was BS. I find I am enjoying the lack of pain I have now on Keto and am happy with my bacon & eggs breakfast and can forego the rice & eggs I used to enjoy quite easily.

[@Morticia147]

I love this experiments, thanks for beeing the lab rat ;o) Resistant starch might not work, but what it shows is that you are metabolically flexible and that fat and starch together obviously are not bad as you can hear all around. To me to be able to switch between ketones and glucose at one point in my future is the goal and what our bodies should be able to. Right now I'm in between keto and low carb to get healthy again.

[@paulineowens4937]

Very useful and entertaining. I was hoping for a better outcome so I think I’ll keep rice a thing of the past.

[@carrief4371]

Wow. All of us really need to appreciate you. I certainly do! Thank you!

[@jeffbee6090]

Thanks for doing the tests! appreciate it!

[@TheRealXesc]

Thanks for taking one for us, Steve, it's much appreciated. I've realized that always chasing substitutes, or something that reminds me of the old days has to end. How's your knee though, and knuckles and elbow? I hope we didn't trash your joints too much...

[@SeriousKeto]

I filmed this last week and I feel just about back to normal. Lower back was still a bit sore yesterday.

[@santallum]

The definitive answer .. Thanks mate Looks like the folks who came up with the idea should be enjoying a stay in one of Her Majesty's hotels Along with the people who sold us seed oils, processed foods and the low fat diet

[@topherjoe1]

Thanks for taking the hits for us..well done.

[@sirhamalot8651]

Great video, Steve. Thank you.

[@pythonesk99]

Thank you for doing these. I love your data gathering and how organized you are. I almost wish I got the inflammation that you do since it would keep me on the bandwagon. Thanks again Steve!

[@wildflower1335]

Thank you for your caring hear💖t ...your brain is great too!!! 🧐

[@SuperDerek]

Thanks for putting your body on the line in the name of science! Great work man!

[@michellespaeth7608]

I used to crave rice with butter while I was pregnant and ever since lol. I hate rice without it. I would add at least 2 TBs to about a cup. I can’t get away with it though and not gain weight. Bummer. I’ve been keto for over a decade though. This test is interesting because I always wondered why I simply MUST have fat with any starch (if I have any). It makes sense now.

[@ssnydess6787]

Thank you for taking one for the team, Steve!

[@suecowley2599]

Thanks for doing this experiment. I'ma recently diagnosed type 2 Diabetic and have had to give up Potatoes, Rice and Pasta, sad, but there you go!

[@annagarcia9619]

Yep very informative! Thank you Steve!

[@kathieburchett]

I appreciate your tests, they clarify whether something is inflammatory.

[@dianaloll5751]

Thanks for your sacrifice!

[@oliviamiller7434]

Great experiments. You have a very nice voice and presentation style.

[@wildflower1335]

Steve, I'm sorry for your joint pain. I splurged 1.5 years ago, when in France (gift of a lifetime). Of course...bread, pastries, wine...etc! My knee had to be replace 5 months ago! Worth it? Jury's still out!

[@CynCopeland-TheAnswerIsMeat]

Great experiment, well conducted and documented. My 😂😂 is you eating rice with a spoon ❤

[@SeriousKeto]

for speed

[@chrisguth4700]

Hey Steve, I wanted to let you know your doing a great job! 👍 I also wanted to tell you to try Healthy Noodles sold at costco! I've been doing keto for 4 years and have tried everything on the map to scratch my noodle itch. I was always disappointed or at most simi happy. They blow miracal noodle out of the water. Not even in the same category. Long story short, try the "Healthy noodle " you will be glad you did.

[@SeriousKeto]

I guess you didn't see my review of Healthy Noodles? kzbin.info/www/bejne/hai0m4mvbKtlj9U

[@susiewaddell5905]

Actually it was the last shirt was so entertaining and appropriate! Thanks for the experiments. I don't really miss rice, but I hate trying to pretend cauliflower is rice! Lol. I have had some rice 2 times in the last year and it just didn't taste as good. I do miss pasta though. But I can use spaghetti squash and it is pretty good - not pasta but tasty! There's all types of pasta Steve, even made without wheat. I will be looking forward to your tests!

[@jeffreyrapkin6177]

Thank you for doing these my wife and I love your videos! We appreciate your experimentation especially since it looked so uncomfortable at times, pricking your fingers and cold rice? Cold rice is a unique kind of torture. Thank you so much.

[@80sBaby_]

Yea I am glad you gave it a try and glad you know when to fold no need for you to cause yourself any pain

[@HepCatJack]

I was finding it hard to fully give up bread, so I used sprouted beans, full-grain rice, quinoa, peas cooked them, fermented them with natto. I blended it with the water used in a bread recipe and it replaces 25% of the white flour in the bread recipe. I don't feel as lethargic eating this bread as I do the white bread, but I haven't done any glucose test with it yet. I found that a single slice can replace an meal. When a grain is sprouted, a lot of starches are broken down into useable sugars for the plant and it uses some of it up to grow the plant. Fermenting it with natto further reduces these sugars. The next time I use a freestyle libre, I'll take measurements.

[@0077alfie]

Simply wonderful tests. You are the great debunker. Thanks.

[@SeriousKeto]

I wouldn't say I'm a complete "debunker". Having done a number of these tests, I can say that sometimes they work a little. However, working "a little" isn't enough (in my opinion) to make them part of a ketogenic way of eating.

[@robinsareolas]

I tried some “resistant starch rice” the last time you did this, waking up the next morning to joint pain and a sore back confirmed that resistant starch rice is a bunch of BS

[@JohnnyArtPavlou]

@@robinsareolas let me dive into this a little bit… I mean you are you saying you have joint pain and back pain because your glucose went up and down? Like my understanding is something like pasta, which is made from flour can penetrate your gut and get into your system and cause inflammation and that would be the source of pain in your joints. And that when you have a grain you have less of that because the grain is not broken down into a flower. Now, of course white rice is slightly different than brown rice… I would just like your thoughts on it. Because it doesn’t make sense to me that the glucose spike would cause your pain as much as the torch leaking into your system through your gut.

[@raymondatasker5383]

Thank you for all you do. 🙏🏻❤️

[@FlashGordon1023]

Rice was one of my favorite foods, but no more. I try to explain to friends that many years ago I took up cake decorating as a hobby, but now after keto, cake doesn't even look like food to me. I have zero desire to eat it.

[@SeriousKeto]

Courtney and I were at Costco yesterday and we were walking though the bakery area. She asked if it was hard for me being around all the cakes, muffins, croissants, etc. I told her that I felt nothing. Like you said, I just don’t wheat flour products as “food” anymore.

[@totally_cooked]

@@SeriousKeto Same. I was walking through the candy aisle at Sam's yesterday, calling it the diabetes aisle and I had no interest in eating any of it.

[@PinkLady54]

it is very odd... now that You talk about it, same here. Pastries, breads & candy were 75% of my diet before & now, IF I accidentally need to walk down one of those aisles I am completely flat line, can't see anything. That is curious. TY all for bringing that to my awareness. things that make You go hmmmm... :-)

[@jawwadmanzoor5165]

just brilliant. Thanks for the experiment. Learnt a lot mate.

[@cyndimanka]

Thank you for doing these tests. I rarely eat rice I don’t make it for my family I just avoid it and pasta too. Very rarely do we have potatoes. My cheat meal will definitely be probably Chinese food and I will eat a little bit of rice but it’s rare the thing that has sustained me the most is intermittent fasting

[@DiamondLil]

I have found that fried rice is the easiest to “fake” with cauliflower rice. I cook frozen riced cauliflower in the microwave, then fry it up in a pan with scrambled egg, onion, and toasted sesame oil and it was every bit as satisfying as real fried rice. The toasted sesame oil really sells it.

[@hurcorh]

I love all the requests lol. Do it yourself people!

[@vijidurvasula7744]

But he is soo good!

[@cindykq8086]

Everyone's body has its own reaction so your comment makes sense.

[@ironrose888]

Yes, we need to see how our bodies react to carbs, we all react differently. 😊

[@MarydToKeto]

Very interesting! I think if I was to incorporate a higher carb food back in my diet, it would have been rice. I appreciate the info!

[@lisasportsman3707]

I would like to see someone do the same experiments on soaked steel cut oats and fermented steel cut oats. I miss oats. Thank you for experimenting for us!

[@CMZIEBARTH]

Look into oat groats.

[@gardencompost259]

Thanks Steve for sharing, interesting information. Yep, I’m there with this as well. Recently a family member made some purple rice for a meal, and they were convinced that I could eat it. I only had about 30 grams, and my inflammation came back with a vengeance. Sheesh 🙄

[@PASTECafe]

Thank you for all of your time and efforts ❤️

[@chan58]

Very informative, thanks Steve your a trooper :-)